2 pounds beef round stead (sliced against the grain)
1 pint cherry/pearl tomatoes ( or 2 cans of crushed tomatoes)
2 green peppers, sliced
1/4 cup soy sauce
2 teaspoons sugar
salt and pepper to taste
1 large onion, sliced
2 cloves garlic, minced
1 teaspoon ground ginger
Instructions
Make ahead- split all ingredients between 2 1-gallon freezer bags, seal, mix, lay flat, freeze.
Directions for bags- cook on low 5-6 hours. Serve over hot buttered rice.
Originally Submitted
1/13/2013
0 Out of 5 from
0 reviews
You can add this Crock-Pot Pepper Steak recipe to your own private DesktopCookbook.